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Caramelized onions on hand

Fine Cooking Issue 94

I love caramelized onions on everything from pizza to omelettes, but they take too long to cook for everyday use. Now, I slice and caramelize a bag’s worth of onions, portion them into 1/4 cup “nests” on a baking sheet, and freeze them until solid. Then I transfer them to a freezer bag for storage. It takes less than a minute to reheat them in the microwave, and they are ready for me to use whenever the mood strikes.

Anne Fitzgerald, Northfield, MN

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